安徽农业科学2012，Vol.40Issue(11)：6507-6509,3.
烟熏风味贻贝加工工艺的研究
Research on the Technology of Mussel with Smoked Flavor
摘要
Abstract
[Objective] The aim was to study the best processing of smoked mussels. [Method] Taking sensory evaluation as the main indicators, the best technology of smoked mussels was determined using different seasoning recipes, cooking times and smoked conditions. [ Result] The optimal seasoning recipes are: the concentration of salt, MSG, sugar and rice wine are 12% , 0.5% , 2% and 5% , respectively. Cooking 10 min at 60 ℃., adopting impregnation method, the immersion of liquid, smoke concentration and time, liquid smoking temperature and time are 1.5% and 40 min, 55 ℃ and 3.5 h, respectively. Under the optimal conditions, the color of the developed smoked mussels is gold, taste delicious and has a unique flavor of mussels. [ Conclusion ] Produce the ready to eat canned smoked mussels by the method, not only provide people with a unique flavor, high nutritional value of snack food, but also open up a new road of the production of the mussels.关键词
贻贝/液熏/罐头/工艺研究Key words
Mussel/Liquid smoking/Can/Technical study分类
农业科技引用本文复制引用
李梦娇,王燕芳,胡静,郭维平,方旭波..烟熏风味贻贝加工工艺的研究[J].安徽农业科学,2012,40(11):6507-6509,3.基金项目
浙江省大学生科技创新活动计划(新苗人才计划)项目(2010R411018). （新苗人才计划）
